Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition-Reference-Cited by-同舟云学术

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Synergistic stabilisation of emulsions by blends of dairy and soluble pea proteins: Contribution of the interfacial composition

Published:2019-12 Issue: Volume:97 Page:105206
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hinderink Emma B.A.,Münch Katharina,Sagis Leonard,Schroën Karin,Berton-Carabin Claire C.

Funder

Fromageries Bel S.A.

Nutricia Research B.V.

Pepsico Inc.

Unilever R&D Vlaardingen B.V

Netherlands Organisation for Scientific Research

Top-sector Agri&Food

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. Profile and functional properties of seed proteins from six pea (Pisum sativum) genotypes;Barac;International Journal of Molecular Sciences,2010

2. Formation, structure, and functionality of interfacial layers in food emulsions;Berton-Carabin;Annual Review of Food Science and Technology,2018

3. Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions;Berton;Journal of Colloid and Interface Science,2011

4. Emulsifying properties of whey-protein and casein composite blends;Britten;Journal of Dairy Science,1991

5. Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction;Can Karaca;Food Research International,2011

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